I bought the most beautiful head of Boston Lettuce at the grocery store a few days ago. It was really something. I stared at it for a few minutes before tearing some of the leaves off and said to my three year-old, "Isn't this pretty?" She just looked at me like I was crazy. (She has recently begun asking me if I can take pictures of her peanut butter and jelly sandwiches too.)
My mom and I had been talking earlier in the week about how we thought that Boston lettuce leaves would make the perfect vessel for a breadless sandwich, so I picked some up at the grocery store to experiment. I had roasted two chicken breasts earlier in the day (one for lunch that day and the next) and I decided to make chicken salad in my Boston lettuce leaves. I didn't miss the bread one bit. These chicken salad cups happen to be low-carb and naturally gluten-free!
Chicken Salad Cups
Ingredients:
1 roasted skinless, boneless chicken breast, shredded
1 stalk of celery, diced
1/4 cup of chopped onion
1 tablespoon mayonnaise
3 - 4 Boston lettuce leaves, washed and patted dry
Salt to taste
Directions:
Toss all ingredients together in a bowl; add salt to taste. Scoop mixture into Boston lettuce leaves and enjoy!
